These easy peach blueberry turnovers are made with only a few ingredients and perfect for breakfast, brunch, or dessert! These homemade peach blueberry turnovers use fresh peaches, blueberries, and frozen puff pastry dough!
Can you believe it’s already July? It’s less than six months to Christmas (ahhhhhh!!!!!), fall will be closing in soon, and the hot, sunny days will soon be replaced with blustery days (we hope—it’s been a whole lot of heat up in here).
Okay, so maybe we aren’t that close to cold days yet, but with the way time flies, I know it will be here before I know it. While I am a huge fan of all things fall—you know what I’m talking about, pumpkin spiced lattes, boots, apple pecan donuts, and eating all the pumpkin streusel bread—I want to pack in as many summery foods as I can, hence these yummy Peach Blueberry Turnovers.
They were pretty delicious and a cinch to make.
I used puff pastry. Game changer.
I’ve never worked with puff pastry before, but I’ve always wanted to. And let me tell you, it is easy to work with and definitely made this recipe an absolute breeze to put together.
Puff pastry can be found in the freezer section of the grocery store and usually comes with two sheets of pastry. For this recipe, I just used one sheet for four turnovers, but your could easily double the recipe and make eight turnovers.
When working with pastry, I have found that it can be difficult to work with warm. One of the best ways to thaw the pastry is to put it in the fridge the night before. By the next morning, the dough will be thawed but still chilled. The pastry comes folded in thirds, so once it’s thawed, all you have to do is unfold it.
Simple as that.
Pastry game = strong.
- 1 sheet puff pastry
- 1/2 cup peaches, diced
- 1/4 cup blueberries
- 1/8 cup sugar
- 1/8 cup brown sugar
- 1 tsp vanilla extract
- 1 egg, beaten
- Raw sugar
Preheat oven to 400. Line a baking sheet with nonstick foil.
In a bowl, mix peaches, blueberries, sugars, and vanilla. Set aside for 5-10 minutes.
Lay out the slab of puff pastry on a floured surface. Unfold the dough and cut into 4 equal pieces.
Using a pastry brush, brush the edges of each pastry piece with egg wash (this helps seal the dough together).
Evenly divide the filling between the four pastry pieces, spooning it into the center of each square.
Fold one corner diagonally, and use the back of a fork to crimp the edges together. Do the same to all of the turnovers.
Brush egg wash over the tops and sides again. Sprinkle raw sugar lightly over each turnover.
Bake for 15-20 minutes or until golden brown.
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